5 C. fresh spinach leaves
\n2 medium red sweet peppers, cut into 1-inch strips
\n1 medium yellow summer squash, cut into 1-inch strips
\n2 carrots, shredded
\n1\/2 C. sliced fresh mushrooms
\n4 green onions, sliced (1\/2 C.)
\n1\/4 C. oil-packed dried tomatoes, drained well and chopped
\n3 T. grated Parmesan cheese
\n1 T. snipped fresh oregano or 1\/2 tsp. dried oregano
\n1\/8 tsp. salt
\n1\/8 tsp. black pepper
\nDash ground red pepper
\nButter-flavor nonstick spray coating
\n6 sheets frozen phyllo dough, thawed
\n2 T. fine dry bread crumbs<\/p>\n
For filling, place the spinach in large colander; set aside. In a large saucepan cook sweet peppers, summer squash, carrots, mushrooms, and green onions in 4 C. boiling water for 2 to 3 minutes. Pour over spinach to drain; rinse immediately with cold water. Drain well, pressing out excess moisture. Transfer vegetables to a large bowl. Stir in the dried tomatoes, 2 T. of the Parmesan cheese, the oregano, salt, black pepper, and ground red pepper. Set filling aside. Spray a large baking sheet with nonstick coating. Place 1 sheet of phyllo on a dry kitchen towel. (Keep remaining sheets covered with plastic wrap to prevent drying out.) Spray with nonstick coating. Place another sheet on top; spray with nonstick coating. Sprinkle with half of the bread crumbs. Place 2 more sheets of phyllo on top, spraying each with non- stick coating. Sprinkle with remaining crumbs. Add remaining 2 sheets of phyllo, spraying each with nonstick coating. Spoon filling along 1 long side of phyllo stack about 1-1\/2 inches from edges. Fold in the short sides over the filling. Starting from the long side with filling, roll up jelly-roll style. Place strudel, seam side down, on the prepared baking sheet. Spray top with nonstick coating. Using a sharp knife, score into 8 slices, cutting through the top layer only. Sprinkle with remaining Parmesan cheese. Bake in a 375 degree F. oven for 25 to 30 minutes or until the strudel is golden. Let stand for 10 minutes before serving. To serve, cut along scored lines into slices.<\/p>\n
Yield: 4 Servings
\nCalories: 182
\nFat: 5g
\nFIber: 4g<\/p>\n","protected":false},"excerpt":{"rendered":"
5 C. fresh spinach leaves 2 medium red sweet peppers, cut into 1-inch strips 1 medium yellow summer squash, cut into 1-inch strips 2 carrots, shredded 1\/2 C. sliced fresh mushrooms 4 green onions, sliced (1\/2 C.) 1\/4 C. oil-packed dried tomatoes, drained well and chopped 3 T. grated Parmesan cheese 1 T. snipped fresh oregano or 1\/2 tsp. dried oregano 1\/8 tsp. salt 1\/8 tsp. black pepper Dash ground red pepper Butter-flavor nonstick spray coating 6 sheets frozen phyllo…<\/p>\n